Well, I think James would be happy with this decadent coconut cake, even if it's not quite the same as Margaret Tingling's cake in Delights and Prejudices.

Quadruple indeed indicates four different types of coconut in the cake: unsweetened coconut milk in the batter, frozen (but amazingly fresh tasting) grated coconut from the Philippines in both the batter and the frosting, and then two types of toasted coconut showered over (and patted onto the sides) at the last minute.

The large shavings are store-bought organic coconut, toasted to a golden brown. Obviously hand-shaved fresh coconut would have been even better. Alas, no coconut handy...but should I do a coconut wedding cake project, cracking a fresh coconut will surely be on the agenda. The smaller flakes of coconut are moist and tender sweetened flake coconut. I toasted this very lightly just to enhance its flavor, but not so much as to sap the life out of it completely. I prefer Mounds brand sweetened flaked coconut to Bakers, as does a certain friend whose coconut snowball cupcakes are legendary.

The contrast between two types of coconut flakes is beautiful on the finished cake, whether you leave them raw for a pure white shag carpet, or toast them for a warm golden color and flavor as I have done here.

The cake in the photo is a 6" layer cake (the size of the top tier of a typical wedding cake) and I think this is the perfect size for a small birthday dinner. If you do happen to have 6" cake pans, it makes for an adorable cake (and the slices will fit on even the most diminutive dessert plates), and you can use the rest of the batter for 12 cupcakes.Most people have 8" or 9" cake pans and this recipe will work fine in two of those. TIP:Most standard 8/9" layer cake recipes can be halved to make a 6" layer cake. Just split the ingredients in half and be sure to test for doneness after 25 minutes of bake time.

Also, I think the swiss meringue buttercream recipe below is delicious, but if you find a cooked sugar buttercream too challenging or fussy, your favorite cream cheese icing or buttercream will do very nicely in its place.

Oh, and if your meringue buttercream does not set up properly for you, you can use the runny stuff as a coconut creme anglaise by warming it a bit, and serve it around the plate, and no one wll be the wiser! Thanks to Hector's tip, I will never throw away a failed buttercream again.

(Makes two 6” layers plus 12 cupcakes or two 8"/9” layers. If you just want a 6" layer cake, you will need to cut the ingredient list in half.)

Cake

8 ounces (224 grams/2 sticks) unsalted butter, plus more for pans

3 cups (appx. 390 g) cake flour (to measure: spoon lightly into a cup and level off with a knife)

1 tablespoons plus 1/2 teaspoon baking powder

1/2 teaspoon salt

1-1/8 cup (9 oz./252 grams) canned unsweetened coconut milk

2 cups (400 grams) granulated

sugar

2 teaspoons (5ml) pure vanilla extract

8 large egg whites (room temperature)

½ cup grated or shredded coconut

(Optional) 2 cups shredded or flaked coconut, toasted (if you would like to cover the outside with toasted coconut, spread the coconut in a single layer on a baking sheet and stick in your preheating oven for 5 minutes or until starting to brown.)

If you want to toast coconut for the outside of the cake, do it after the oven has come up to 300 degrees or so. (see note above)

Sift flour, baking powder, and salt into a large bowl; set aside. Put butter and all but 2 tablespoons sugar in the bowl of a stand mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 4-5 minutes. Beat in vanilla.

With mixer on low speed, add flour mixture in three batches, alternating with milk, and beginning and ending with flour. Mix until well combined, scraping down sides of bowl as needed. Set aside.

Change to whisk attachment; beat egg whites in a clean bowl until soft peaks form. (TIP: Make sure the bowl and whisk are very clean to ensure the whites will whip up nicely. I wipe mine with a paper towel dampened with a bit of white vinegar.) With mixer on medium-high speed, gradually add remaining 2 tablespoons sugar. Beat on high speed until peaks are stiff and glossy, about 30 seconds.

Gently fold beaten egg whites and 1/2 cup coconut into batter with a rubber spatula, just until combined. Do not overmix (you don't want to deflate the volume of the batter) - it is fine to have a few streaks of white left. Divide among prepared pans. Smooth tops with an offset spatula. Firmly tap pans once on work surface to release any air bubbles.

Bake until a cake tester inserted into centers comes out clean and cakes are golden and firm to the touch, 25 to 35 minutes. (Cupcakes will take approximately 18-24 minutes. For 6" cakes start checking at 25 minutes.) Let cool completely in pans on wire racks before unmolding. Refrigerate, wrapped well in plastic wrap, until ready to assemble cake, up to 3 days, or freeze for 1 month.

3 egg whites (room temperature) TIP: You can bring eggs to room temperature quickly by pouring hot tap water over them in a bowl and letting them sit for 5 minutes.

1/2 cup grated or shredded coconut (optional)

1. Place the cream cheese in the bowl of a mixer and beat on medium speed until slightly fluffy and smooth, about 1-2 minutes. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the confectioner’s sugar and vanilla and mix until fluffy. Set aside while italian meringue is made.

2. Combine the granulated sugar and water in a small heavy saucepan over medium heat and bring to a boil, stirring, as needed, until sugar is dissolved. Continue to cook without stirring until the syrup reaches 228 degrees F (108C/"softball" stage) on a candy thermometer.

3. Meanwhile, place the egg whites in mixer bowl and have the mixer ready to go. When the syrup raches 228F/108C, turn the mixer to the lowest speed and begin mixing the egg whites. Once they are foamy, slowly add the hot syrup to the whites, taking care not to pour onto the beaters. When all the syrup is incorporated, raise the speed on the mixer to medium-high and beat the egg whites until mixture has cooled (MUST be cool to the touch from the outside of the bowl) and the eggs whites turn into meringue. when the mixer is pulled out of the white, it should form peaks that stand up, aka "stiff peaks".

With the mixer on low, begin adding the cream cheese mixture about a tablespoon at a time, and finish with adding the coconut (if using). When all is incorporated, raise the speed to medium and whip until frosting is smooth and fluffy.

*I always prefer Philadelphia brand original cream cheese in my baking, especially for frosting. It has a distinctly superior flavor and texture.

To Assemble the Cake: Cake layers should be completely cool before frosting, preferably chilled (they are easier to handle). Place the bottom layer on a decorating stand or flat plate (or cardboard cake round) and mound about 2/3 cup of frosting on the cake with a spatula or icing knife, gently pushing the frosting toard the edges of the cake and down around the sides. You are looking to make a thin layer to coat the cake and seal in crumbs. Plop some additional frosting for the filling between layers if you need it, and if you like, sprinkle some toasted/shredded coconut on before getting your top layer. Place the second cake layer on top, making sure to put the smoothest side on top. Repeat the process you used for the bottom to completely coat the cake with a think layer of frosting. Place in fridge/freezer to chill for a 10-15 minutes to set icing (longer is OK, but make sure to bring the cake to room temp before serving.) Smooth the rest of your icing evenly over your cake, but if you are coating the outside with coconut, it doesn't need to be perfect at all! This is a very easy cake decorating technique!

Take your toasted coconut and sprinkle over the top and pat over the sides.

Comments

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I'm sick of people posting recipes that are incomplete! The cake itself calls for coconut but the instructions never mention it. When am I supposed to add the coconut.
ALSO... the icing calls for vanilla, but YET AGAIN, there is no mention of it in the instructions. When does it get added dammit?

Wow, hurt, I (more than most) can understand your frustration in an incomplete recipe. There are some errors in that recipe, and I will correct them now. However, please understand that this blog is a free resource, and not a published cookbook. As a general note, additions to doughs and batters like coconut (or chocolate chips, nuts, etc.) are usually added last (and usually stirred in).
Happy Baking! And if you have any other questions, feel free to email me or leave a comment.